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“Another variation of one of my favorite soups!”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons oil in Dutch oven over medium heat. Saute pancetta 5 minutes. Add onion, carrot, and celery and cook for 8 minutes. Add garlic and cook for additional 1 minute. Add beans, broth, and thyme, bring to boil, reduce heat to low and simmer for 10 minutes. Remove from heat and puree with immersion blender until smooth. Stir in cheese and season to taste with salt and pepper.
  2. Brush both sides of baguettes with olive oil and season with salt and pepper. Toast bread in heated cast iron skillet over medium high heat for 2 minutes per side or until nicely browned and toasted.
  3. Place chopped roasted bell peppers in bowl and stir in 1/2 tsp salt, 2 tbsp oil, parsley, vinegar, red pepper flakes, honey and black pepper. Top baguette with red bell pepper mixture. Serve soup with baguettes.

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